Post on 14-Jan-2016
Principles of Design
Architectural Planning
KITCHENS
“REVIEW” Design Program
Definition: BREAKDOWN OF THE CLIENTS WANTS AND NEEDS
TYPE OF KITCHEN DINING ROOM STORAGE (CLOSETS, PANTRY)
SIZE OF AREAS
Kitchen Styles
L - Shape
U - Shape
Island
Kitchens
Location Central to Family Room Dinette and/or Dining Room
Exterior Access Deck - Entertainment BBQ Location
Storage Pantry
Kitchen Traffic Flow
Work Triangle
WORK CENTERS PREPARATION (Sink, Counter,Dishwasher) COOKING (Stove/Oven, Microwave) STORAGE (Fridge, Pantry, Cupboards, Island)
Preparation Centre
Food Preparation Centre preparing main course foods for cooking close to the sink
Sink Centre centred under a window dishwasher to the left. Upper cabinets close to
sink and dishwasher for dishes and glasses.
garbage cans
Cooking Centre
Cooking Centre (Stove) 1050 (3 ½’) to 1500 (5’) of countertop should
be available beside the stove top range and stove top, microwave oven
Mixing Centre mixing or baking centre is best placed
between the fridge and the sink 915 mm (3’) to 1500 mm (5’) feet of counter
space, lower and upper cabinets for storage of dry goods, pots/pans, small appliances.
Storage Centre
Refrigerator Centre (Storage) 800 (2’-6”) to 915 (3’) feet of counter space
between the refrigerator and the sink. Pantry – dry goods
Planning Your Layout
Planning Your Layout
1.List the floor/wall mounted appliances required in your kitchen
2.Prepare templates of all Appliances, Furniture
3.Draw a scale plan, of the approximate area you are considering
4.Position appliances
6. Consider free area between the appliances and place base cabinet templates
Check work surfaces around each work zone Try to avoid having work surfaces less than 1 metre
in length.
7. Place any half or full walls.Recheck window – door location
8. Locate wall units (food preparation area)
Kitchens
Assignment
Chapter 10 : Kitchen Areas Read Material P. 213-227 In Terminology Section of Notebook –
complete the Terms Terms on page 213. Questions & Assignment
Millwork